Recipe Courtesy of “ Vegetarian Times ” converted to VitaClay version / Image Courtesy of Krista
Take a cue from the French with this easy, elegant recipe for green beans garnished with meltingly tender shallots and crunchy, toasted almonds. You can blanch the beans up to a day ahead, then store them in the refrigerator until you’re ready to serve them.
1 ½ lbs. Fresh green beans, trimmed
3 Tbs. salted butter
1 ½ cups sliced shallots
3 Tbs. toasted, sliced almonds
- Add 2 cups salted water and green beans in VitaClay pot (VM7900).
- Set on “Stew” for 20 minutes, or until bright green and just tender. Transfer to bowl of ice water to stop cooking, and drain once cold.
- Melt butter in large skillet or Dutch oven over medium-high heat. Add shallots, and cook for 4 minutes, or until golden, stirring frequently. Add beans; cook 1 to 2 minutes, or until heated through. Season with salt and pepper, then toss with almonds.